for frying bhindi
- ▢ 10 bhindi (chopped)
- ▢ ¼ tsp turmeric
- ▢ ½ tsp chilli powder
- ▢ ½ tsp garam masala
- ▢ 2 tsp oil
for curry:
- ▢ 2 tbsp oil
- ▢ 1 tsp kasuri methi
- ▢ 1 tsp cumin
- ▢ 1 onion (finely chopped)
- ▢ 8 clove garlic
- ▢ 1 tsp ginger paste
- ▢ ½ tsp turmeric
- ▢ 1 tsp chilli powder
- ▢ 1 tsp coriander powder
- ▢ ½ tsp cumin powder
- ▢ 1½ cup tomato puree
- ▢ ¼ cup curd
- ▢ 1 cup water
- ▢ 1 tsp salt
- ▢ ½ onion (petals)
- ▢ 1 to mato (quarter)
- ▢ ¼ tsp garam masala
- ▢ 2 tbsp coriander (finely chopped)
- firstly, take 10 bhindi and chop them into pieces. make sure to slit in the centre so that masala can be absorbed.
- add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala.
- mix well coating all the spices to bhindi.
- in a large kadai heat 2 tbsp oil, add 1 tsp kasuri methi, 1 tsp cumin and saute until the spices turn aromatic.
- now add 1 onion, 8 clove garlic and 1 tsp ginger paste.
- saute well making sure the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
- saute on low flame until the spices turn aromatic.
- add 1½ cup tomato puree and saute well.
- saute until the oil separates from the puree.
- now add ¼ cup curd and cook until the oil separates.
- add 1 cup water and 1 tsp salt. mix well adjusting the consistency of the curry.
- in another pan heat 2 tsp oil and fry the bhindi.
- fry until the bhindi changes colour and is almost cooked.
- transfer the fried bhindi to the curry, add ½ onion and 1 tomato.
- mix well, cover and simmer for 10 minutes or until the flavours are absorbed well.
- add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy bhindi masala recipe with roti.
